Angel eyes

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3.7 209
They are also called hussar doughnuts and are a real cookie classic: angel eyes! With this recipe your favourite biscuits are guaranteed to succeed.
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 72
  • 250 g Flour
  • 1 coated Tsp Baking Powder
  • 100 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 3 Egg yolk (size M)
  • 150 g Butter
  • 175 g redcurrant jelly
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Sieve the flour and baking powder into a bowl. Add sugar, salt, vanillin sugar, egg yolks and butter in flakes. Knead briefly with the dough hook of the hand mixer. Then knead on the work surface with your hands to a smooth dough. Wrap the dough in foil and chill for approx. 30 minutes.

  2. 2

    Line 2 baking trays with baking paper. Form walnut-sized balls from the dough and place them on the baking trays. Use a floured wooden spoon handle to press a depression in the middle of each ball of dough.

  3. 3

    Warm the redcurrant jelly slightly while stirring and fill into the depressions of the cookies with a teaspoon.

  4. 4

    Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove the angel suckers from the oven, place them on a cake rack and let them cool down. Dust with icing sugar.

Nutrition Facts

KCAL
40 kcal
CARBS
6 g
FATS
2 g
PROTEINS
1 g